Steak Diane for Two

Steak Diane with Butter Olive Oil and Lemon Balsamic


  • 2 (6-ounce) beef fillets, cut from the tenderloin (filet mignon), preferably not totally lean
  • 4 tablespoons Fresh Harvest Butter olive oil
  • 1 tablespoon minced shallot or onion
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce, or to taste
  • 1 tablespoon Fresh Harvest Sicilian Lemon Balsamic
  • ½ cup heavy cream or half-and-half
  •  Chopped fresh chives or parsley leaves, for garnish
  •  Salt and pepper (to taste)


  1. Cover fillets with wax paper and flatten some, with the palm of your hand, the back of a skillet or a small mallet; they should be about 1-inch thick. Sprinkle lightly with salt and a lot of pepper. In small skillet, preferably one just large enough to hold fillets, add 2 tbsp. Butter olive oil over medium-high heat. When oil begins to shimmer sear steaks on both sides, just until browned, no more than 2 minutes a side. Remove to a plate. 
  2. Add remaining Butter olive oil over medium heat, with shallot or onion. Cook, stirring occasionally, until tender, about 1-2 minutes. Stir in mustard, Worcestershire and cream. Add a little salt and a fair amount of pepper. Stir once or twice, then taste and adjust seasoning. 
  3. Keeping mixture at a steady simmer, return meat and accumulated juices to pan. Cook, turning two or three times, until meat is done to your liking. Remove steaks to a plate. Add Lemon Balsamic to the sauce and whisk until combined well. Spoon sauce over meat, garnish with chives or parsley, and serve immediately.

Fresh Harvest Premium Quality Olive Oil

Cauliflower Gratin with Leeks and White Cheddar


  • 1 medium head cauliflower (about 2 pounds), green leaves removed
  •  Fresh Harvest olive oil, for drizzling(use our EVOO, Butter, Mushroom and Sage or Gremolata)
  • 1-2 leeks, white and light green part only, very thinly sliced
  •  Kosher salt and black pepper
  • 1 cup heavy cream
  • 6 ounces sharp white Cheddar, grated (1 ½ cups)


  1. Heat oven to 425 degrees. Slice cauliflower head lengthwise into 1/2-inch thick slices, including the core. (Some smaller bits will fall away, use those small bits as well to sprinkle on between layers.)

  2. Drizzle some olive oil onto the bottom of a 2-quart baking dish. (An oval, square or rectangular dish will all work.) Layer about a third of the cauliflower along the bottom, and about a third of the leeks. Drizzle with olive oil, season with salt and pepper, and repeat until all of the cauliflower and leeks are used. (Don’t worry about perfectly layering them.) Season top layer with olive oil, salt and pepper, then pour over cream. Scatter cheese on top. Lightly cover with foil and place in the oven.

  3. Bake until cauliflower is nearly tender, 15-20 minutes (Convection settings may vary). Remove foil and continue to bake until cream has thickened and reduced nearly completely, and the top is golden brown and crisp, 30 to 35 minutes. Remove from oven and let cool slightly before eating.

Fresh Harvest Premium Quality Olive Oil

Classic Beef Stew

Easy. Delicious. Hearty. Satisfying. 


  • ¼ cup all-purpose flour
  • 1 teaspoon freshly ground pepper
  • 1-pound beef stewing meat (Buffalo or Venison work well too), trimmed and cut into inch cubes
  • ¼ cup Fresh Harvest Garlic infused olive oil
  • ¼ cup Fresh Harvest Neapolitan Herb or Traditional balsamic
  • 1 cup red wine (Cabernet Sauvignon works well)
  • 3 ½ cups beef broth (low-sodium and organic)
  • 2 teaspoons Greek Freak or Italian seasoning
  • 1 medium white onion, peeled and diced
  • 5 medium carrots, cut into 1/4-inch rounds
  • 2 large baking potatoes, cut into 3/4-inch cubes
  • ½ teaspoon salt, flavored salt or smoked salt


  1. Combine the flour and pepper in a bowl, add the beef and toss to coat well. Heat Garlic olive oil to medium high in a Dutch oven or large skillet. Shake excess flour off beef and add a few pieces at a time to pan; don’t overcrowd. Cook, turning the pieces until beef is browned on all sides, about 3-5 minutes per batch; add more oil as needed.

  2. Remove the beef cubes from the pan and add the Fresh Harvest balsamic and wine. Cook and deglaze over medium-high heat, scraping the pan with a wooden spoon to loosen any browned bits. Add the beef, beef broth, salt and seasoning. Bring to a boil, then reduce to a low simmer.

  3. Cover and cook on low, skimming broth from time to time, until the beef is tender, about 1 1/2 hours.

  4. Add onions and carrots and simmer on low, uncovered, for 10 minutes. Add the potatoes and simmer uncovered until vegetables are tender, about 30 minutes more. As the stew cooks uncovered, it should reduce to a thicker consistency.If needed add 2-3 tbsps. cornstarch whisked with 1 tbsp. water to thicken stew.

Serve with our Kickin’ Cornbread Muffins, Focaccia in a Flash or Sassy Cheese Biscuits – recipes on our Blog.

Fresh Harvest Premium Quality Olive Oil

Slow Cooker Balsamic BBQ Pulled Pork Sliders

Pulled Pork Sliders

By Troy Johnson

This recipe uses a crock pot to cook the pork shoulder, but you can also smoke it. Slow cooking is key for the meat to be ‘pull able’ and tender.

Trim any excess fat from meat. Put onions and peppers in bottom of crock pot. Place pork shoulder on top. Mix beer and Liquid Smoke and pour over meat. Next, drizzle and/or brush Smoked Chaabani olive oil over top of roast. Top with rosemary, salt, pepper and the smoked paprika. Cook in your slow cooker on LOW setting for 9-10 hours basting as needed. Transfer meat to cutting board, pull pork into shreds using fork and discard any fat, juices and the cooked onion and pepper. Return shredded pork to crock pot and cover with the Balsamic BBQ sauce. Stir. Cook on low for 1 hour.

To serve, spoon meat mixture onto bun bottoms. Top with coleslaw or pickles (optional) and bun top. Enjoy!

Fresh Harvest Premium Olive Oil and Balsamic

Balsamic Roasted Pork Loin

Balsamic Olive Oil Pork Tenderloin

This easy recipe takes just minutes to prepare!



  1. Whisk seasoning, balsamic and olive oil until well combined. Place pork into a resealable plastic bag and pour in marinade. Squeeze out air and seal bag; marinate 2 hours (overnight is even better).
  2. Preheat oven to 350 degrees F (175 degrees C). Be watchful if using the convection setting, as it could prematurely brown the balsamic. We use the convection setting last 10-15 minutes.
  3. Place pork into a glass baking dish along with marinade. Bake in preheated oven, basting occasionally until the pork reaches an internal temperature of 145 degrees F (65 degrees C), about 1 hour. Let the roast rest for 10 minutes before slicing and serving.

Balsamic recommendations:

Olive Oil recommendations:

Fresh Harvest Premium Quality Olive Oil

Yum Yum Sweet & Sour Chicken

A healthier version that is starch fried, not deep fried. This easy recipe will have you never ordering take out again. Organic chicken and veggies make this low sugar, low sodium and healthy fat recipe a winner.  Do not skimp on using all Fresh Harvest products, they make this dish very special. 

First, the sauce:

Place ingredients in saucepan over medium heat. Whisk to combine. As sauce heats up, whisk as it cooks until sauce is well blended, hot and thick. Remove from heat.

The main dish:

  • 6-7 tbsp Fresh Harvest Garlic olive oil
  • 2 tbsp Fresh Harvest Toasted Sesame oil
  • 2 lbs. organic, skinless/boneless chicken breast cut into 1” chunks. Dry chunks on paper towels.
  • 1 green bell pepper cut into ½” pieces
  • 1 red bell pepper cut into ½” pieces
  • 1 small yellow onion, peeled, cut into ½” pieces
  • ½ of a fresh pineapple cut into 1” chunks or
    16 oz pineapple chunks, frozen or canned.
  • 1/3 cup cornstarch (spice it up a bit if so inclined)
  • Toasted Sesame seeds for finishing (optional)


Add corn starch (and any spices you desire) to a reusable container with a tight lid. Working in stages, add chicken pieces and shake to coat well. Place coated chicken on a plate, not letting pieces touch.

Add oils to a large wok or deep skillet, and heat to medium-high. Fry coated chicken over medium heat (in stages if needed) for about 5-8 minutes until chicken is browned and nearly done. Turn chicken as needed to brown well.

Reduce heat to medium and add peppers and onions with all the cooked chicken. Sauté for another 3-5 minutes, then add fresh Pineapple.

Continue to sauté on medium-low heat just a bit longer (ensure peppers and onions are tender and pineapple is thoroughly warmed), then pour sauce over chicken mixture. Stir to coat well and sauté a few more minutes.

Serve with steamed rice. Garnish with sesame seeds.


Huli-Huli Style Chicken

Hawaiian chicken recipe

Traditional Huli-Huli is a grilled chicken dish in Hawaiian cuisine, prepared by barbecuing a chicken in mesquite wood, and basting it with a sweet Huli-Huli sauce. This recipe uses some shortcuts and no grilling required!



Combine all the ingredients above except the scallions in a blender or food processor and process until smooth. Reserve a few tablespoons of marinade. Pour over the chicken and refrigerate for a minimum of 2 hours or overnight. 

Preheat oven to 400 degrees F. (or prepare a grill for indirect cooking) Line a large sheet pan with foil and top with a wire rack. Bake chicken until cooked through and skin is crispy about 45-50 minutes. About 20 minutes through the process, turn the chicken pieces so that they crisp up evenly. Brush with additional reserved sauce as they come out of the oven and sprinkle with sliced scallions.

Serve with rice, grain or starch of your choice.

Fresh Harvest Premium Olive Oil and Balsamic

Chicken Enchilada Casserole

Olive Oil CHICKEN ENCHILADA CASSEROLE A southern twist on a classic dish, family style!


  • 3 tablespoon Fresh Harvest olive oil (your choice)
  • 1 medium white onion, peeled and diced
  • 1 large red bell pepper, cored and diced
  • 1 (4 ounce) can diced green chiles
  • 2 (15 ounce) cans beans, rinsed and drained (we like one can pinto, one can black beans)
  • 1 (8 ounce) can whole kernel corn, drained
  • 3 cups (about 1.5 pounds) diced cooked chicken
  • 3 cups red enchilada sauce, canned or check out our easy homemade recipe at our blog – it’s way better than canned.
  • 12 corn tortillas or more, halved
  • 3 cups shredded Monterrey Jack or Mexican blend
  • toppings: chopped fresh cilantro, diced red onion, thinly-sliced green onion and/or diced avocado


Heat oven to 375°F. Brush a 9×13-inch baking dish with our olive oil (your choice) and set aside.

Heat Fresh Harvest olive oil in a large sauté pan or skillet over medium-high heat.  Add onion and bell pepper, sauté for 6-7 minutes, or until softened.  Stir in the diced green chiles, beans, corn, chicken and 2 cups enchilada sauce, and stir to combine.  Remove from heat and set aside.

Pour about 1/2 cup of the remaining enchilada sauce in the baking dish and spread until the bottom of the dish is evenly coated. Top with a layer of about 8 tortilla halves, so that the entire dish is covered. Top evenly with 1/3 of the chicken mixture, then 1/3 of the cheese. 

Repeat with another layer of tortillas, chicken mixture, and cheese, followed by a final layer of tortillas, chicken mixture, remaining 1/2 cup of enchilada sauce, and cheese.

Cover the pan with aluminum foil or lid. Bake 20 minutes.

Uncover and bake for 15 more minutes, until the cheese is thoroughly melted, and casserole is bubbling a little.

Remove from the oven and serve warm, garnished with your desired toppings.

Fresh Harvest Premium Quality Olive Oil

Red Enchilada Sauce

Fresh Harvest Easy Homemade Enchilada Sauce with olive oil

Easy, fast and far superior to canned sauce.

Total time: 20 minutes. Yields 1 ½ cups.


  • 3 tbsps. Fresh Harvest extra-virgin olive oil (option: half with our Smoked Chaabani olive oil)
  • 2 tablespoons all-purpose or gluten-free flour
  • 4 tablespoons chili powder (not cayenne)
  • ½ teaspoon garlic powder
  • ¼ teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 2 cups organic chicken or vegetable stock


Whisk seasonings (except flour) together in small bowl and set aside.

Heat oil in a small saucepan over medium-high heat until shimmering (2-3 minutes). Whisk flour into oil over the heat for another minute, then stir in the remaining seasonings (chili powder through oregano). Whisk until well combined.

Gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes or until slightly thickened.

Use immediately or refrigerate in an air-tight, glass container for up to 3 days.

Fresh Harvest Premium Quality Olive Oil

Balsamic Dijon Beef Stew

A classic recipe that will be a regular on your menu.



Add Tuscan Herb olive oil to Dutch oven or kettle pot and heat to medium-high heat afterpreparing the meat. Dust beef cubes with flour and season lightly with salt and pepper in a large bowl, stirring well. Shake off excess flour and place half the cubes in pan. Cook over medium-high heat until browned, almost crusty, (4-5 minutes), flipping or stirring as needed, on all sides, then transfer to a bowl with raw diced onions. Repeat with remaining beef.

Add red wine to the empty pan and cook on medium heat, stirring, until deglazed (crust comes loose). Add beef stock, balsamic, and Dijon mustard. Whisk to blend and cook on low for 10 minutes, stirring frequently, then return meat and diced onions to pan. Lower heat, cover mostlyand simmer gently until meat is very tender, about 1 hour. Allowing some steam to escape will make the stew thicker.

After an hour add carrots and continue simmering for 30 minutes, or until carrots are tender. As stew cooks, heat the  butter olive oil in medium skillet over medium heat, and sauté mushrooms until browned and tender. Single layer, 3-5 minutes. Don’t let them touch or overlap in the skillet. Add cooked mushrooms to pot and let cook them another 15 minutes on low. Stir occasionally and serve hot.

This recipe keeps well for a few days in the refrigerator. Serve left overs over rice with bread and salad.

Fresh Harvest Premium Quality Olive Oil